Name: Lemon and cracked pepper salmon risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1.5 litre chicken stock; 90 gram butter; 1 small onion, finely chopped; 2 cup risotto rice; 150 millilitre dry white wine; 250 gram punnet baby tomatoes; 2 95 gram cans tassal lemon and cracked pepper salmon, drained; 1 cup baby spinach leaves, plus extra to serve; 1/4 cup parmesan, grated, plus extra to serve; salad, lemon wedges, lime wedges to serve

Ingredients

1.5 litre chicken stock

90 gram butter

1 small onion, finely chopped

2 cup risotto rice

150 millilitre dry white wine

250 gram punnet baby tomatoes

2 95 gram cans tassal lemon and cracked pepper salmon, drained

1 cup baby spinach leaves, plus extra to serve

1/4 cup parmesan, grated, plus extra to serve

salad, lemon wedges, lime wedges to serve

Method

1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

2.Place stock in a medium saucepan and bring to the boil on high. Reduce heat and keep warm.

3.Melt butter in a large, heavy-based saucepan on medium. Sauté onion 3-4 minutes, until tender.

4.Add rice, stirring for 1 minute to coat well. Pour in wine and simmer for 1 minute, until absorbed. Add stock, 1 cup at a time, stirring, making sure all stock is absorbed before adding the next cup. Continue stirring (this gives the creamy result) and adding stock. This takes about 20 minutes.

5.Meanwhile, place tomatoes on tray. Spray with olive oil and season to taste. Bake for 10- 12 minutes, until lightly coloured and beginning to soften.

6.Remove risotto from heat. Stir tomatoes, half the salmon, spinach and parmesan through. Season to taste.

7.Divide among serving bowls and top with remaining salmon, extra spinach and parmesan. Accompany with salad and lemon and lime wedges.

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Ingredients

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